Pizza Today - May 2017 - 42

s

M

sparingly when paired with other toppings that tend to oil out as well.
Imported manchego is roughly 80 cents
an ounce, so use sparingly.
"I use a lot of this firm Spanish sheep's
milk cheese from the La Mancha region,"
says John Gutekanst, who penned our
cheese story on page 34. "I love it for
Spanish style cocas. These long pizzas are
easy and fun to stretch with my thin-crust
dough. The manchego melts beautifully
with walnuts, olives, roasted red peppers, beans, almonds, onions, tomato and
sweet local quince or paste. I also love it
with any fatty pork product and it really
shines with chorizo, sliced pepperoni and
guanciale."

Spanish Chorizo
& Manchego Pizza
14-ounce doughball
½ pound Spanish chorizo, ground
¼ cup piquante peppers, chopped
¼ cup shredded manchego
¼ cup mozzarella
2 tablespoons olive oil
¼ cup mild salsa
chopped cilantro, for garnish
4 2 / P I Z Z AT O D AY. C O M / M AY 2 0 1 7

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Toss dough to desired size. Top with mild
salsa (if you're using a spicy chorizo, a mild
salsa will keep the heat to a minimum).
Cook ground chorizo and drain fat on a
paper towel. Add to pizza.
In a small bowl, blend mozzarella and manchego. Top pizza with cheese. Add sweet-hot
piquante peppers.
Brush dough with olive oil for a brown finish and bake at 450 F (or your own oven's bake
temperature) until baked.
Add chopped cilantro and serve.

Manchego and Brussels
Sprouts Pizza
14-ounch doughball
2 slices of thick-cut ham, cut or torn into
chunks
½ cup roasted Brussels sprouts, leaves torn
½ cup proprietary Alfredo sauce
¼ cup manchego cheese, shredded
5 or 6 roasted garlic cloves, chopped
¼ cup grated Parmesan cheese
Spread pizza dough to desired size. Top
with Alfredo sauce.
Add the manchego cheese and top with
ham, Brussels sprouts leaves and garlic cloves.
Bake at 425 F for 15 minutes (or use your
own oven's bake time and temperature).

Remove from oven and top with grated
Parmesan. Cut and serve.

Hot Manchego and Pear
12-inch dough ball
1 small pear, sliced thin using a mandolin
½ small onion, chopped and caramelized
with balsamic and ½ tablespoon brown
sugar
½ tablespoon olive oil
¼ cup manchego
Hot honey, for finish
Roll out dough to desired size. Par-bake
dough for 2 or 3 minutes.
Caramelize the onion in a small sauce pan
with balsamic vinegar and brown sugar until
softened.
Using a mandolin, thinly slice pears. Place
pear slices around the dough, overlapping so
the pears completely cover the dough round.
Top with caramelized onions.
Top the pizza with manchego, brush olive
oil over crust and bake until brown.
After removing from oven, drizzle with hot
honey. Slice and serve. n
MANDY WOLF DETWILER is

Editor of Pizza Today.

Managing


http://www.PIZZATODAY.COM

Pizza Today - May 2017

Table of Contents for the Digital Edition of Pizza Today - May 2017

Pizza Today - May 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Flooring Options
Specialty Cheese Pairings
Manchego
Eliminating Spoilage
Cheese Pricing
Grand Openings
Pizza Today on the Road: Riverboat Pizza Co., Savannah, GA
Pizza Today on the Road: Stoner’s Pizza Joint, Savannah, GA
International Pizza Expo Wrap Up
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - May 2017 - CT1
Pizza Today - May 2017 - CT2
Pizza Today - May 2017 - Pizza Today - May 2017
Pizza Today - May 2017 - Cover2
Pizza Today - May 2017 - Commentary
Pizza Today - May 2017 - 4
Pizza Today - May 2017 - 5
Pizza Today - May 2017 - Contents
Pizza Today - May 2017 - 7
Pizza Today - May 2017 - 8
Pizza Today - May 2017 - 9
Pizza Today - May 2017 - Contributors
Pizza Today - May 2017 - 11
Pizza Today - May 2017 - Expo Spotlight
Pizza Today - May 2017 - 13
Pizza Today - May 2017 - Interact
Pizza Today - May 2017 - 15
Pizza Today - May 2017 - Conversation
Pizza Today - May 2017 - 17
Pizza Today - May 2017 - Man on the Street
Pizza Today - May 2017 - 19
Pizza Today - May 2017 - Respecting the Craft
Pizza Today - May 2017 - 21
Pizza Today - May 2017 - On Tap
Pizza Today - May 2017 - 23
Pizza Today - May 2017 - Destinations
Pizza Today - May 2017 - 25
Pizza Today - May 2017 - Knead to Know
Pizza Today - May 2017 - 27
Pizza Today - May 2017 - 28
Pizza Today - May 2017 - 29
Pizza Today - May 2017 - Flooring Options
Pizza Today - May 2017 - 31
Pizza Today - May 2017 - 32
Pizza Today - May 2017 - 33
Pizza Today - May 2017 - Specialty Cheese Pairings
Pizza Today - May 2017 - 35
Pizza Today - May 2017 - 36
Pizza Today - May 2017 - 37
Pizza Today - May 2017 - 38
Pizza Today - May 2017 - 39
Pizza Today - May 2017 - Manchego
Pizza Today - May 2017 - 41
Pizza Today - May 2017 - 42
Pizza Today - May 2017 - 43
Pizza Today - May 2017 - Eliminating Spoilage
Pizza Today - May 2017 - 45
Pizza Today - May 2017 - 46
Pizza Today - May 2017 - 47
Pizza Today - May 2017 - Cheese Pricing
Pizza Today - May 2017 - 49
Pizza Today - May 2017 - 50
Pizza Today - May 2017 - 51
Pizza Today - May 2017 - Grand Openings
Pizza Today - May 2017 - 53
Pizza Today - May 2017 - 54
Pizza Today - May 2017 - 55
Pizza Today - May 2017 - Pizza Today on the Road: Riverboat Pizza Co., Savannah, GA
Pizza Today - May 2017 - 57
Pizza Today - May 2017 - 58
Pizza Today - May 2017 - 59
Pizza Today - May 2017 - Pizza Today on the Road: Stoner’s Pizza Joint, Savannah, GA
Pizza Today - May 2017 - 61
Pizza Today - May 2017 - 62
Pizza Today - May 2017 - 63
Pizza Today - May 2017 - International Pizza Expo Wrap Up
Pizza Today - May 2017 - 65
Pizza Today - May 2017 - 66
Pizza Today - May 2017 - Product Showcase
Pizza Today - May 2017 - 68
Pizza Today - May 2017 - 69
Pizza Today - May 2017 - Pizza Today Yellow Pages
Pizza Today - May 2017 - 71
Pizza Today - May 2017 - 72
Pizza Today - May 2017 - 73
Pizza Today - May 2017 - 74
Pizza Today - May 2017 - 75
Pizza Today - May 2017 - 76
Pizza Today - May 2017 - 77
Pizza Today - May 2017 - The Marketplace
Pizza Today - May 2017 - 79
Pizza Today - May 2017 - 80
Pizza Today - May 2017 - 81
Pizza Today - May 2017 - 82
Pizza Today - May 2017 - 83
Pizza Today - May 2017 - 84
Pizza Today - May 2017 - 85
Pizza Today - May 2017 - 86
Pizza Today - May 2017 - 87
Pizza Today - May 2017 - 88
Pizza Today - May 2017 - Reader’s Resource
Pizza Today - May 2017 - Trending Recipe
Pizza Today - May 2017 - Cover3
Pizza Today - May 2017 - Cover4
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